CN107495285A - One seed shrimp taste substance wine and preparation method thereof - Google Patents
One seed shrimp taste substance wine and preparation method thereof Download PDFInfo
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- CN107495285A CN107495285A CN201710817713.0A CN201710817713A CN107495285A CN 107495285 A CN107495285 A CN 107495285A CN 201710817713 A CN201710817713 A CN 201710817713A CN 107495285 A CN107495285 A CN 107495285A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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Abstract
The present invention discloses seed shrimp taste substance wine and preparation method thereof, and the cooking wine is made using polished rice as major ingredient using dried small shrimp as auxiliary material is fermented；This method comprises at least following steps：Pretreated dried small shrimp is mixed with neutral proteinase and digested, dried small shrimp zymolyte is made；Enzymolysis liquid and zymolyte residue are obtained after centrifugation；Then dried small shrimp zymolyte residue is added in steamed rice, addition distiller's yeast, active dry yeast are fermented.After the primary fermentation phase terminates, add dried small shrimp enzymolysis liquid and carry out after fermentation, filtered after the completion of fermentation and produce wine liquid.The present invention by dried small shrimp by drying, crushing, proteolysis processing acquisition dried small shrimp zymolyte; dried small shrimp zymolyte is added in fermented grain and carries out common fermentation production cooking wine; amino acid nitrogen content is higher in the shrimp taste substance wine of the present invention; not only there is the strong distinctive fragrance of cooking wine and delicate flavour, while also have and replenish the calcium, anti-aging and the effect of cardioprotection.
Description
Technical field
The invention belongs to fermentation technical field, is related to a kind of cooking wine zymotechnique technology, and in particular to by dried small shrimp
Digested, zymolyte and fermented grain are carried out to a kind of fermentation technique of raising cooking wine delicate flavour of common fermentation, be specifically a kind of utilize
Shrimp taste substance wine of dried small shrimp zymolyte production and preparation method thereof.
Background technology
Cooking wine (Cooking wine) is using grains such as rice, glutinous rice or millets as raw material, and by adding distiller's yeast, activity is done
The fermentations such as yeast are brewed and formed, its aromatic flavour, and taste is mellow.Alcohol in cooking wine can remove the fishy smell of dish and penetrate into food
In thing, make its quality pine tender；Amino-acid nitrogen can make the dish taste of culinary art more delicious；Ester can increase the perfume (or spice) of dish
Taste.
Dried small shrimp has high nutritive value, and containing abundant protein and calcium constituent, its protein content is significantly larger than
The meat products such as pork, yellow eel, beef, while dried small shrimp calcium content is higher, frequently as the optimal food materials replenished the calcium, therefore possesses " calcium storehouse "
Laudatory title.In addition the also more magnesium elements of content, and magnesium elements are important element (the Mukhin V for adjusting cardiomotility in dried small shrimp
A,Novikov V Y,Ryzhikova L S.A Protein Hydrolysate Enzymatically Produced from
the Industrial Waste of Processing Icelandic Scallop Chlmys islandica[J]
.Applied Biochemistry&Microbiology,2001,37(3):292-296.Figoli A,Tagarelli A,
Mecchia A,et al.Enzymeassisted pervaporative recovery of concentrated
bergamot peel oils[J].Desalination,2006,199(1):111-112.).Li Jianglin, Liu Yabing, Wang Han,
Technical study [J] food industry of White mushroom dried shrimp protein beverage, 2014 (11) are prepared Deng enzyme process:66-70. disclose one kind
Dried shrimp enzymolysis process, is mainly included the following steps that：Dried shrimp is placed at 70 DEG C, dry 6h, then crushes, is mixed with distilled water, is expected
Liquor ratio is 1: 5 (g/mL).The addition of Complex Ⅱ (mass ratio of papain and flavor protease is 1: 1) is 1.5%,
Hydrolysis temperature is 55 DEG C, pH8.0, enzymolysis time 4h, then enzymolysis liquid is placed in boiling water, carries out 20min destroy the enzyme treatments.Then
Will through the filtered filtrates of 5min at 60 DEG C 0.5h concentrate so that the solids content of concentrate egg white liquor be 20%.Albumen is dense
Contracting liquid mixes with the polysaccharide extraction liquid of pleurotus eryngii, adds honey allotment, plus compound stabilizer, after mixing is homogeneous, process is filling,
Sterilization, cooling, finally to finished product.Enzymolysis time is longer in technology disclosed above, albumen and amino-acid state content in enzymolysis liquid
It is relatively low, and raw material availability is poor, is largely wasted, and is not suitable for industrialized production.
The content of the invention
Shrimp taste substance wine of dried small shrimp zymolyte production and preparation method thereof, the shrimp are utilized it is an object of the invention to provide a kind of
Amino acid nitrogen content is higher in taste substance wine, not only with the distinctive fragrance of cooking wine and delicate flavour, while also has and replenishes the calcium, anti-aging
And the effect of cardioprotection.
The purpose of the present invention can be achieved through the following technical solutions：
One seed shrimp taste substance wine, the cooking wine are passed through by polished rice, dried small shrimp zymolyte residue, dried small shrimp enzymolysis liquid, distiller's yeast, active dry yeast
Fermentation is made；
Wherein, the addition of the dried small shrimp zymolyte residue is the 0.25-2% of polished rice dry weight；The dried small shrimp enzymolysis liquid
Addition is the 5.15-15% of polished rice dry weight；The distiller's yeast addition is the 0.1-0.5% of polished rice dry weight；The dry ferment of activity
Female addition is the 0.05-0.3% of polished rice dry weight.
One seed shrimp taste substance method for preparing medicated wine, this method comprise at least following steps：
Pretreated dried small shrimp is mixed with neutral proteinase and digested, dried small shrimp zymolyte is made；
Dried small shrimp zymolyte residue and dried small shrimp enzymolysis liquid are obtained after dried small shrimp zymolyte is centrifuged；
Dried small shrimp zymolyte residue is added in steamed rice, adds the distiller's yeast activated, active dry yeast is carried out
Fermentation, after the primary fermentation phase terminates, add dried small shrimp enzymolysis liquid and carry out after fermentation, filtered after the completion of fermentation and produce wine liquid.
The wine liquid alcoholic strength is 11.9-16.2%, goes out poor rate not higher than 20%, amino acid nitrogen content is in wine liquid
0.402-0.638g/L。
The pre-treatment step of the dried small shrimp is：The dried small shrimp that fresh, clean, nothing is gone mouldy and rotted is selected, is placed in freeze-day with constant temperature
After 60 DEG C of dryings of case, crushed through homogenizer uniform.
The dried small shrimp zymolyte 4 DEG C, centrifuges 10min, isolates enzymolysis liquid and zymolyte residue through 4500r/min；
The pretreated dried small shrimp mixes the step of being digested with neutral proteinase and is：After dried small shrimp crushes, heat is added
Water soaks, and is slowly stirred, and under the conditions of natural pH, adds neutral proteinase, is digested under certain hydrolysis temperature, during which continuous
Stirring.
The hot water water temperature is 40-50 DEG C, soaks 0.5h after adding water；The dried small shrimp is 1 with hot water weight ratio:5-1:10；
The neutral proteinase addition is 500-1000U/ grams of dried small shrimp；Hydrolysis temperature is 40-50 DEG C, enzymolysis time 1-3h.
The distiller's yeast is with the active dry yeast activation condition：The glucose solution that mass fraction is 2.5% is prepared, is claimed
A certain amount of active dry yeast and distiller's yeast is taken to activate 30min in temperature is 25-30 DEG C of glucose solution.
The steamed rice concrete operations are：A certain amount of polished rice is weighed, after adding running water to soak 2 days, water is drained, through height
Press meal braizing machine steamed rice；After steamed rice terminates, cold boiling water cooling is added into rice immediately.
The fermentation condition is as follows：0-5 days of fermentation are the preceding ferment stage, need to stir once per 4-5 hours, temperature control exists
29-30 DEG C, addition dried small shrimp enzymolysis liquid continues to ferment after the preceding ferment phase terminates；6-14 days are the rear ferment stage, and temperature control is in 18-
21℃。
Expect that (material includes polished rice and dried small shrimp enzymolysis residue to water, and water includes enzymolysis liquid and added cold in fermented grain during the fermentation
Boiling water) than being 1:0.8-1:1.85.
The present invention uses polished rice, and for primary raw material, dried small shrimp is auxiliary material；Add yellow rice wine distiller's yeast and active dry yeast mixed fermentation
Effect makes shrimp taste substance wine, and the advantageous effects brought are mainly reflected in the following aspects：
1st, traditional cooking wine fermentation mainly uses the cereal such as rice, millet as primary raw material, contained nutrition and work(in product
It is more single to imitate composition.The present invention uses polished rice, and for primary raw material, dried small shrimp is auxiliary material, enriches nutriment and work(in cooking wine
Effect.
2nd, the improvement of product quality
The present invention uses dried small shrimp as auxiliary material, on the one hand assigns the fresh perfume (or spice) of cooking wine seafood in itself；On the other hand, it is rich in dried small shrimp
The functional components such as anthocyanidin, flavones, improve the health maintenance effect of cooking wine.
3rd, the dried small shrimp zymolyte of umami compound rich content is added to the fermentation life that cooking wine is carried out in fermented grain by the present invention
Produce, amino acid nitrogen content is higher in the cooking wine of preparation, and delicate flavour is more strong.Compared with directly adding dried small shrimp and carrying out common fermentation,
Dried small shrimp zymolyte is used to carry out cooking wine production for auxiliary material, auxiliary material utilization rate is higher, while amino acid nitrogen content is higher.Greatly
Improve the quality and flavor of cooking wine.
Brief description of the drawings
For the ease of it will be appreciated by those skilled in the art that the present invention is further illustrated below in conjunction with the accompanying drawings.
Fig. 1 is process chart of the present invention using dried small shrimp production shrimp taste substance wine.
Embodiment
Technical scheme is clearly and completely described below in conjunction with embodiment, it is clear that described reality
It is only part of the embodiment of the present invention to apply example, rather than whole embodiments.It is general based on the embodiment in the present invention, this area
All other embodiment that logical technical staff is obtained under the premise of creative work is not made, belong to what the present invention protected
Scope.
Embodiment 1
A kind of method that shrimp taste substance wine is produced using dried small shrimp, as shown in figure 1, by being digested to dried small shrimp, and will enzymolysis
Thing and rice mixed fermentation production cooking wine, specific production stage are as follows：
1Kg dried small shrimp crushes, and adds 45 DEG C of hot-water soak 0.5h of 8Kg, is slowly stirred, under the conditions of natural pH.Add 8*105U
Neutral proteinase, 2h is incubated at 45 DEG C, is during which stirred continuously, enzymolysis produces dried small shrimp zymolyte after terminating.After zymolyte centrifugation
Enzymolysis liquid and enzymolysis residue is made.
100Kg polished rices are weighed, after adding running water immersion (water surface did not had polished rice) 48h, drain water, high pressure meal braizing machine steams
Meal.After steamed rice terminates, cold boiling water 80kg is rapidly added into rice, adds above-mentioned dried small shrimp zymolyte residue 0.8Kg, is added (yellow
Wine) (distiller's yeast and active dry yeast need to be in advance with 25 DEG C of 2.5% glucose solution, activation by distiller's yeast 0.2kg, active dry yeast 0.2Kg
30min), fermentation is started after being well mixed.
The ferment stage per 4-5 hours, it is necessary to stir once, temperature control is at 29-30 DEG C, preceding ferment knot before 0-5 days category of fermentation
Shu Hou, dried small shrimp enzymolysis liquid 8Kg is added, continues after fermentation；6-14 days of fermentation, temperature control is at 18-21 DEG C.Treat fermentation knot
Shu Hou, fermentation liquid obtain vinasse 14.7kg, wine liquid the 360L, (Vol/ of wine liquid alcoholic strength 15.3% after plate and frame filter press filters
Vol), amino acid nitrogen content is 0.523mg/mL in wine liquid.Wine liquid through decoct wine, blend, filter, bottle, sterilize after acquisition into
Product.
Embodiment 2
0.5Kg dried small shrimp crushes, and adds 45 DEG C of hot-water soak 0.5h of 2.5Kg, is slowly stirred, under the conditions of natural pH, adds 2.5*
105U neutral proteinases, 2h is incubated at 45 DEG C, is during which stirred continuously.Enzymolysis produces dried small shrimp zymolyte after terminating.Zymolyte from
Enzymolysis liquid and enzymolysis residue are made after the heart.
100Kg polished rices are weighed, after adding running water immersion 48h, drain water, high pressure meal braizing machine steamed rice.After steamed rice terminates, to rice
Cold boiling water 120kg is rapidly added in meal, adds above-mentioned dried small shrimp zymolyte residue 0.25Kg, adds (yellow rice wine) distiller's yeast 0.1kg, activity
Dry ferment 0.05Kg (distiller's yeast and active dry yeast need to activate 30min in advance with 25 DEG C of 2.5% glucose solution), is well mixed
Start fermentation afterwards.The ferment stage per 4-5 hours, it is necessary to stir once, temperature control is at 29-30 DEG C, preceding ferment before 0-5 days category of fermentation
After end, dried small shrimp enzymolysis liquid 5.15Kg is added, continues after fermentation；6-14 days of fermentation, temperature control is at 18-21 DEG C.Treat
After fermentation ends, fermentation liquid plate-frame filtering, vinasse 14.1kg, wine liquid the 480L, (Vol/ of wine liquid alcoholic strength 11.9% are obtained
Vol), amino acid nitrogen content is 0.402mg/mL in wine liquid.Wine liquid through decoct wine, blend, filter, bottle, sterilize after obtain finished product.
Embodiment 3
2.5Kg dried small shrimp crushes, and adds 45 DEG C of hot-water soak 0.5h of 25Kg, is slowly stirred, under the conditions of natural pH.Add
2.5*106U neutral proteinases, 2h is incubated at 45 DEG C, is during which stirred continuously, enzymolysis produces dried small shrimp zymolyte after terminating.Enzymolysis
Enzymolysis liquid and enzymolysis residue are made after thing centrifugation.
100Kg polished rices are weighed, after adding running water immersion 48h, drain water, high pressure meal braizing machine steamed rice.After steamed rice terminates, to rice
Cold boiling water 40kg is rapidly added in meal, adds above-mentioned dried small shrimp zymolyte residue 2Kg, adds distiller's yeast 0.5kg, active dry yeast
0.3Kg (distiller's yeast and active dry yeast need to activate 30min in advance with 25 DEG C of 2.5% glucose solution), starts hair after being well mixed
Ferment.
The ferment stage per 4-5 hours, it is necessary to stir once, temperature control is at 29-30 DEG C, preceding ferment knot before 0-5 days category of fermentation
Shu Hou, dried small shrimp enzymolysis liquid 15Kg is added, continues after fermentation；6-14 days of fermentation, temperature control is at 18-21 DEG C.Wait to ferment
After end, fermentation liquid obtains vinasse 16.5kg, wine liquid 378L, wine liquid alcoholic strength 16.2% after plate and frame filter press filters
(Vol/Vol), amino acid nitrogen content is 0.638mg/mL in wine liquid.Wine liquid through decoct wine, blend, filter, bottle, sterilize after obtain
Obtain finished product.
It is comparative example below
Embodiment 4
100Kg polished rices are weighed, after adding running water immersion 48h, drain water, high pressure meal braizing machine steamed rice.After steamed rice terminates, to rice
Cold boiling water 80kg is rapidly added in meal, adds distiller's yeast 0.2kg, (distiller's yeast and active dry yeast need to be used active dry yeast 0.2Kg in advance
2.5% 25 DEG C of glucose solution, activate 30min), start fermentation after being well mixed.0-5 days, need to stir once per 4-5 hours,
Temperature control is at 29-31 DEG C；6-14 days, temperature control was at 18-21 DEG C.Fermentation liquid plate-frame filtering, vinasse 14.2kg is obtained,
Wine liquid 350L, wine liquid alcoholic strength 14.7% (Vol/Vol), amino acid nitrogen content is 0.323mg/mL in wine liquid.The pan-fried wine of wine liquid warp,
Blend, filter, bottling, sterilize after obtain finished product.
Embodiment 5
1Kg dried small shrimp is crushed, and adds 10Kg running water immersion 0.5h, is during which stirred continuously, and dried small shrimp crushing is centrifuged to obtain after terminating
Thing and dried small shrimp soak.
And stir, it is standby.100Kg polished rices are weighed, after adding running water immersion 48h, drain water, high pressure meal braizing machine steams
Meal.After steamed rice terminates, cold boiling water 80kg is rapidly added into rice, adds above-mentioned dried small shrimp crushed material 1Kg, add distiller's yeast 0.2kg,
Active dry yeast 0.2Kg (distiller's yeast and active dry yeast need to activate 2h in advance with 25 DEG C of 2.5% glucose solution), is well mixed
Start fermentation afterwards.The ferment stage per 4-5 hours, it is necessary to stir once, temperature control is at 29-30 DEG C, preceding ferment before 0-5 days category of fermentation
After end, dried small shrimp soak 10Kg is added, continues after fermentation；6-14 days of fermentation, temperature control is at 18-21 DEG C.It is pending
After ferment terminates, fermentation liquid plate-frame filtering, vinasse 15.3kg, wine liquid the 350L, (Vol/ of wine liquid alcoholic strength 14.4% are obtained
Vol), amino acid nitrogen content is 0.376mg/mL in wine liquid.Wine liquid through decoct wine, blend, filter, bottle, sterilize after obtain finished product.
Compared with prior art, beneficial effects of the present invention are shown：
1) it is by adding the dried small shrimp zymolyte of aroma compound rich content for cooking wine production flavor deficiency, the present invention
Auxiliary material carries out cooking wine production, improves the flavor and quality of product.
2) compared with directly adding dried small shrimp and carrying out common fermentation, use dried small shrimp zymolyte to carry out cooking wine production for auxiliary material, go out grain
Rate is relatively low.Because of the protein in dried small shrimp, solubility is higher in neutral conditions, and yeasting is neutral-acid, microorganism pair
Dried small shrimp is slower using speed, causes dried small shrimp utilization rate relatively low, causes larger waste；The protease in dried small shrimp zymolyte has simultaneously
The decomposition of protein in being fermented beneficial to cooking wine, utilize.
3) dried small shrimp is digested under 45 DEG C, the optimum temperature of neutral proteinase, hydrolysis result is optimal, it is possible to increase enzyme
Solve the content of the soluble protein and amino-acid nitrogen in liquid.
Present invention disclosed above preferred embodiment is only intended to help and illustrates the present invention.Preferred embodiment is not detailed
All details are described, it is only described embodiment also not limit the invention.Obviously, according to the content of this specification,
It can make many modifications and variations.This specification is chosen and specifically describes these embodiments, is to preferably explain the present invention
Principle and practical application so that skilled artisan can be best understood by and utilize the present invention.The present invention is only
Limited by claims and its four corner and equivalent.
Claims (10)
- A 1. seed shrimp taste substance wine, it is characterised in that the cooking wine is by polished rice, dried small shrimp zymolyte residue, distiller's yeast, active dry yeast, shrimp Skin enzymolysis liquid is fermented to be made；Wherein, the addition of the dried small shrimp zymolyte residue is the 0.25-2% of polished rice dry weight；The addition of the dried small shrimp enzymolysis liquid Amount is the 5.15-15% of polished rice dry weight；The distiller's yeast addition is the 0.1-0.5% of polished rice dry weight；The active dry yeast Addition is the 0.05-0.3% of polished rice dry weight.
- A 2. seed shrimp taste substance method for preparing medicated wine, it is characterised in that this method comprises at least following steps：Pretreated dried small shrimp is mixed with neutral proteinase and digested, dried small shrimp zymolyte is made；Dried small shrimp zymolyte residue and dried small shrimp enzymolysis liquid are obtained after dried small shrimp zymolyte is centrifuged；Dried small shrimp zymolyte residue is added in steamed rice, distiller's yeast, the active dry yeast activated is added and is fermented, After the primary fermentation phase terminates, add dried small shrimp enzymolysis liquid and carry out after fermentation, filtered after the completion of fermentation and produce wine liquid.
- 3. seed shrimp taste substance method for preparing medicated wine according to claim 2, it is characterised in that amino-acid nitrogen in the wine liquid Content is 0.402-0.638g/L.
- 4. seed shrimp taste substance method for preparing medicated wine according to claim 2, it is characterised in that the pre-treatment step of the dried small shrimp For：The dried small shrimp that fresh, clean, nothing is gone mouldy and rotted is selected, after being placed in 60 DEG C of dryings of thermostatic drying chamber, is crushed through homogenizer equal It is even.
- 5. seed shrimp taste substance method for preparing medicated wine according to claim 2, it is characterised in that the dried small shrimp zymolyte warp 4500r/min, 4 DEG C, 10min is centrifuged, isolates enzymolysis liquid and zymolyte residue；The pretreated dried small shrimp mixes the step of being digested with neutral proteinase and is：After dried small shrimp crushes, hot water leaching is added Bubble, is slowly stirred, and under the conditions of natural pH, adds neutral proteinase, is digested under certain hydrolysis temperature, during which constantly stirred Mix.
- 6. seed shrimp taste substance method for preparing medicated wine according to claim 5, it is characterised in that the hot water water temperature is 40-50 DEG C, soak 0.5h after adding water；The dried small shrimp is 1 with hot water weight ratio:5-1:10；The neutral proteinase addition is 500- 1000U/ grams of dried small shrimp；Hydrolysis temperature is 40-50 DEG C, enzymolysis time 1-3h.
- 7. seed shrimp taste substance method for preparing medicated wine according to claim 2, it is characterised in that the distiller's yeast and the activity are dry Activated yeast condition is：The glucose solution that mass fraction is 2.5% is prepared, a certain amount of active dry yeast and distiller's yeast is weighed and exists Temperature is to activate 30min in 25-30 DEG C of glucose solution.
- 8. seed shrimp taste substance method for preparing medicated wine according to claim 2, it is characterised in that the steamed rice is specifically grasped As：A certain amount of polished rice is weighed, after adding running water to soak 2 days, water is drained, through high pressure meal braizing machine steamed rice；After steamed rice terminates, immediately Cold boiling water cooling is added into rice.
- 9. seed shrimp taste substance method for preparing medicated wine according to claim 2, it is characterised in that the fermentation condition is as follows：Hair 0-5 days of ferment are the preceding ferment stage, need stir once per 4-5 hours, temperature control at 29-30 DEG C, the preceding ferment phase terminate after add shrimp Skin enzymolysis liquid continues to ferment；6-14 days are the rear ferment stage, and temperature control is at 18-21 DEG C.
- 10. seed shrimp taste substance method for preparing medicated wine according to claim 2, it is characterised in that material-water ratio is during the fermentation 1:0.8-1:1.85。
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| CN108541931A (en) * | 2018-03-27 | 2018-09-18 | 安徽省禾裕黄酒有限公司 | A kind of special cooking wine for removing poultry flavor and enhancing flavor and preparation method thereof |
| CN108713727A (en) * | 2018-03-27 | 2018-10-30 | 安徽省禾裕黄酒有限公司 | A kind of seafood taste flavourings cooking wine and preparation method thereof |
| CN108913429A (en) * | 2018-07-19 | 2018-11-30 | 安徽海神黄酒集团有限公司 | A kind of production method of black rice cooking wine |
| CN108949420A (en) * | 2018-07-19 | 2018-12-07 | 安徽海神黄酒集团有限公司 | A kind of production method of Pleurotus eryngii cooking wine |
| CN111440684A (en) * | 2020-03-19 | 2020-07-24 | 淮阴工学院 | Preparation method of crayfish leftover composite distilled liquor |
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| CN106072415A (en) * | 2016-06-15 | 2016-11-09 | 浙江农林大学 | A kind of waste distiller's grains replaces the method for part rice production cooking wine |
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| JP2003310204A (en) * | 2002-04-19 | 2003-11-05 | Takara Holdings Inc | Liquors for dish |
| CN1806685A (en) * | 2006-02-08 | 2006-07-26 | 江南大学 | Method for preparing thermal reaction type shrimp tasted seasoning by utilizing shrimp or shrimp leftovers as raw materials |
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| CN108541931A (en) * | 2018-03-27 | 2018-09-18 | 安徽省禾裕黄酒有限公司 | A kind of special cooking wine for removing poultry flavor and enhancing flavor and preparation method thereof |
| CN108713727A (en) * | 2018-03-27 | 2018-10-30 | 安徽省禾裕黄酒有限公司 | A kind of seafood taste flavourings cooking wine and preparation method thereof |
| CN108913429A (en) * | 2018-07-19 | 2018-11-30 | 安徽海神黄酒集团有限公司 | A kind of production method of black rice cooking wine |
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| CN111440684A (en) * | 2020-03-19 | 2020-07-24 | 淮阴工学院 | Preparation method of crayfish leftover composite distilled liquor |
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|---|---|
| CN107495285B (en) | 2020-09-15 |
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Effective date of registration: 20211112 Address after: 231500 No. 1, Gongcheng Road, Nihe Town, Lujiang County, Hefei City, Anhui Province Patentee after: Anhui Haishen Yellow Rice Wine Group Co., Ltd Address before: 230000 No. 193, Tunxi Road, Hefei City, Anhui Province Patentee before: Hefei Polytechnic University |